By Brad Robison
Vegan Eggplant Lasagna
12 steps
Cook:45min
THIS IS A TASTY DISH THAT HAVING TOU COMING BACK FOR MORE!
A few friendly notes.
1. You can save yourself a few steps by using your own sauce (we prefer VICTORIA WHITE LINEN SAUCE also available at Walmart).
2. We also don’t bake the egglany 15 minutes with olive oil before assembly. Instead we assemble the entire dish and add 15 minutes tot the baking time.
Updated at: Wed, 14 Aug 2024 00:36:09 GMT
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Ingredients
9 servings
eggplant
2eggplants
medium, sliced into 1/4-inch slices lengthwise, or 12 lasagna noodles, boiled
Sea salt
for sweating
1 Tbspolive oil
SAUCE
LENTILS
1 x 28 ozmarinara sauce
I like Trader Joe’s Basil Marinara
½ cupwater
¾ cupred lentils
rinsed and drained, can sub green, but will increase cooking time
TOFU RICOTTA
1 x 12 ozextra firm tofu
block, drained and pressed dry for 10 minutes
60mllemons
medium, juiced, 1 1/2 lemons yield ~1/4 cup or
3 Tbspnutritional yeast
½ cupfresh basil
finely chopped, plus more for serving
1 Tbspdried oregano
½ tspsea salt
½ tspblack pepper
1 Tbspolive oil
¼ cupparmesan cheese
vegan, optional, plus more for serving
Instructions
Step 1
Preheat oven to 425 degrees F (218 C). Also set out two baking sheets and one large (9×13-inch or similar) baking dish (use more or less pans if altering the default number of servings).
Step 2
Generously salt eggplant slices on both sides and arrange in a colander in the sink to remove excess water/bitterness for 15 minutes. (If using lasagna noodles, boil, drain and set aside.)
Step 3
Rinse salted eggplant slices well and dry thoroughly between two clean absorbent towels. Lay a baking sheet on top and place something heavy on top to absorb excess moisture.
Step 4
Arrange slices on 1-2 baking sheets in an even layer and drizzle with a little olive oil. Bake in a 425 degree F (218 C) oven for 13-15 minutes. Remove from oven and reduce oven heat to 375 degrees F (190 C).
Step 5
While eggplant is baking, add marinara sauce and water to a large saucepan and bring to a low boil over medium heat. Then add rinsed lentils and lower heat to a simmer (low) and cook loosely covered (to prevent splattering), stirring occasionally, for about 15-20 minutes or until lentils are tender.
Step 6
In the meantime, make tofu ricotta. Add all ricotta ingredients to a food processor or blender and pulse to combine, scraping down sides as needed. You want a semi-puréed mixture with bits of basil still intact.
Step 7
Taste and adjust seasonings as needed, adding more salt and pepper for flavor, nutritional yeast for cheesiness, or lemon juice for brightness. I usually add a bit more of all three.
Step 8
Spread a thin layer of lentil marinara sauce into your baking dish. Then layer on a few pieces of eggplant (see photo).
Step 9
Spoon half of the ricotta filling over the eggplant slices and spread into an even layer. Then top with another layer of marinara sauce. Repeat until you have used up all the ricotta. NOTE: The top layers should be: marinara, eggplant noodles, marinara.
Step 10
Sprinkle the top with vegan parmesan cheese (optional) and cover with foil. Bake at 375 F (190 C) for 30 minutes, then remove foil and bake for 10-15 minutes more, or until the sauce is bubbly and warm and the top layer is very slightly browned (see photo).
Step 11
Let rest for 10-15 minutes. Then slice with a serrated or very sharp knife, and serve with additional vegan parmesan cheese and fresh basil (optional).
Step 12
Leftovers keep covered in the refrigerator for 3-4 days. Reheat in the oven or the microwave until warm. You can freeze the dish up to 1 month: Prepare up until baking and then thaw slightly before baking at 375 F (190 C) until warmed through.
Notes
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